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The Station at Mountain Lakes
Over romaine with a pink horseradish sauce.
Parma proscuitto, soppresatta, fresh mozzarella, Reggiano parmigiana roasted peppers, Gaeta olives and hot cherry peppers.
Served with fresh mozzarella, roasted red peppers and basil.
Served with fresh mozzarella and roasted peppers.
Served with greens, roasted red pepper sauce and mustard sauce.
Garlic, scallions hot peppers and olives balsamic vinegar.
Sausage, mushrooms and mozzarella wrapped in puff pastry with a brandied cream sauce.
Ahi tuna, served with Japanese seaweed salad and pickled ginger and wasabi.
Spicy, served with a black and white bean salad.
Steamed, with garlic, scallions and tomatoes In a Cajun spiced broth.
Flash fried and served with marinara.
Pan roasted with garlic and Cajun Spices and served with a sweet corn relish.
Mesclun greens and a walnut vinaigrette.
Caramelized onions, blue cheese and balsamic vinaigrette.
Mesclun greens, candied pecans and crumbled blue cheese.
Shrimp, calamari, celery, red onion, lemon and evoo.
Warm goat cheese and baby spinach.
Without croutons.
Scallions and tomatoes in a pink vodka sauce.
Served with garlic, tomatoes, olive oil and sundried tomatoes.
Chicken, sun-dried tomatoes and a creamy pesto sauce.
Mezza rigatoni tossed in a light Meat Sauce.
Served with zucchini in a pink Sauce.
Garlic, tomatoes and olive oil.
Served with zucchini in a Porcini mushroom sauce.
Garlic, olive oil and light tomato broth.
Shrimp, mussels and calamari over linguine.
Scampi style over linguine.
Stuffed with sausage and cornbread and served with a roasted garlic sauce.
Breaded, pan fried, topped with tomatoes and mozz, with gaeta olives, white wine and lemon.
Shallots, mushrooms, tomatoes and cognac cream sauce.
Served with scalloped potatoes and spinach.
Andouille sausage, shrimp, sweet peppers, onions, garlic and a Cajun red sauce.
Garlic, shallots, mushrooms, hot cherry peppers and balsamic brown sauce.
Served with a dill cream sauce over spinach fettuccine.
Shallots, mushrooms and fine herb pink peppercorn cognac sauce.
Gorgonzola,herb crust and served over spinach with shoestrings.
Risotto, seaweed salad, frizzled leeks and balsamic reduction.
Garlic, mushrooms and a Madeira wine Sauce.
Served with mushrooms and garlic in a light tomato broth.
Baked with a lemon herb crust.
Shrimp, onions and basil in a light tomato broth.
Sauteed with garlic, tomatoes and fresh basil.
Baked with a walnut pesto Crust.
Spicy, served with black and white bean salad.
Shallots, mushrooms, fresh thyme and Burgundy Sauce.
Encrusted in peppercorns and served in a cognac Sauce.
Sauteed with shallots, mushrooms and a Dijon mustard cream sauce.
Salt and pepper encrusted, seared to temperature and served with spinach.
Menu for The Station at Mountain Lakes provided by Allmenus.com
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